Beef Moussaka With Eggplant Zucchini Recipes

BEEF MOUSSAKA

Steps:

• Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray. Toss the eggplants, potatoes, olive oil, 1/2 cup water and 1/2 teaspoon each salt and pepper in a large bowl, then spread the vegetables on the baking sheet. Roast until tender, about 45 minutes, tossing the vegetables about halfway through. Set aside.
• Meanwhile, make the Meat Sauce: Heat the olive oil in a large nonstick skillet over medium heat. Add the onions and cook, stirring, until soft and beginning to brown, 5 to 7 minutes. Add the tomato paste, oregano, cinnamon, garlic and ginger; stir quickly to toast spices evenly. Once fragrant, add 1/2 cup water to the pan and stir to combine, scraping up any brown bits. Add the beef to the pan, stirring with a wooden spoon to break it up, and cook until lightly browned, 8 to 10 minutes. Add the wine, vinegar, 1 teaspoon salt and a few grinds of pepper. Cook until the meat is fully cooked and the juices are reduced slightly, about 5 minutes. Remove from the heat, stir in the parsley and set aside.
• Make the Bechamel: Put the milk and flour in a small saucepan and whisk until the flour is dissolved. Place the pan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until thick enough to coat the back of a spoon, 10 to 12 minutes. Add the nutmeg and 1/2 teaspoon salt. Remove from the heat and whisk in 3/4 cup of the Parmesan; set aside.
• Assemble the Moussaka: Spray a 3-quart baking dish with cooking spray. Spread the eggplants and potatoes in the bottom of the dish, layer the meat sauce evenly over the vegetables, top with the bechamel and sprinkle with the remaining 1/4 cup of Parmesan. Bake, uncovered, until the top is browned and slightly puffed, 35 to 40 minutes. Garnish with parsley and serve hot.
• Make-Ahead Tip: The unbaked casserole can be covered and refrigerated overnight before baking. The baked casserole can be frozen for up to 2 weeks; cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes.

BEEF MOUSSAKA WITH EGGPLANT & ZUCCHINI

Steps:

• Roast the Veggies • Preheat the oven to 425ºF and line a baking sheet with aluminum foil. • Rinse the eggplant and zucchini and slice them into ¼- inch thick rounds. Add them to a medium bowl and toss with 1 tbsp. olive oil and salt and pepper to taste. • Pour the veggies onto the baking sheet and bake until tender, about 15 minutes. Remove from oven and set aside. Set the oven to broil. Make the Sauce • While the veggies roast, heat 1 tbsp. olive oil in a large pan over medium-high heat. • Dice the onion and add it to the pan. Cook for 2 minutes. • Add the ground beef and cook for 8 minutes, stirring occasionally to break up the beef. • Stir in the Greek Spice Mix and tomato sauce. • Simmer until the mixture thickens, about 10-12 minutes. Bake the Moussaka & Pita • Rinse the medium bowl used for the veggies earlier. • Grate the Parmesan and add it to the bowl. • Add the egg and Greek yogurt, and mix well. • Wrap the pita in aluminum foil and set aside. • Transfer the beef mixture into a large baking dish, smoothing the surface with the back of a spoon. • Arrange the roasted eggplant and zucchini slices in an overlapping fashion on top. Pour the egg-yogurt mixture over the veggies, smoothing it evenly. • Broil the moussaka in the oven until the topping has turned golden-brown, about 3-5 minutes. • At the same time, place the foil-wrapped pita directly on an oven rack and bake along with the moussaka. • Watch carefully that nothing burns. Bring It All Together • Carefully remove the moussaka and pita from the oven and let cool slightly before evenly dividing both between two plates to serve!